Southern China is home to the lychee tree. It belongs to the Sapindaceae genus and thrives in subtropical regions.
Lychees must be harvested when they are ripe, since they do not ripen after picking. The lychee’s skin is reddish brown, brittle and fragile when the fruit is ripe. The edible juicy fruit pulp is a white, shimmering mother-of-pearl colour. The core is not edible. Fresh lychees can be stored one or two weeks in a plastic bag in the refrigerator.
Lychees provide a lot of vitamin C. Just two portions of lychees already provide 100 milligrams of the daily vitamin C requirement.
Season: From November to March
Nutritional Value Tableper 100 g edible portion
|76 kcal||Protein 0.9 g||Sodium 3 mg||C 39.2 mg|
|319 kJ||Fat 0.3 g||Potassium 180 mg||E 0.5 mg|
|Carbohydrates 17 g||Calcium 10 mg||Folate 20 µg|
|Dietary Fibre 1.6 g||Phosphorus 33 mg||Niacin 0.53 mg|
|Magnesium 10 mg||Pantothenic Acid 0.25 mg|
Energy: 76 kcal, 319 kJ
Nutrients: Protein 0.9 g, Fat 0.3 g, Carbohydrates 17 g, Dietary Fibre 1.6 g
Minerals: Sodium 3 mg, Potassium 180 mg, Calcium 10 mg, Phosphorus 33 mg, Magnesium 10 mg
Vitamins: C 39.2 mg, E 0.5 mg, Folate 20 µg, Niacin 0.53 mg, Pantothenic Acid 0.25 mg
Did you know...?
Lychees are just not for dessert, but can also be used in savoury rice, meat and fish dishes. However, they should not be cooked too long, or they become chewy.
1 portion a day corresponds to:
15 to 18 lychees